Plum Pudding, No. 1 (Royal Christmas)

Ingredients

• 2 cupfuls Raisins
• 2 cupfuls Currants
• 2 cupfuls Butter or vegetable shortening (Originally suet. Substituted with butter or vegetable shortening for modern preference.)
• 1/4 cupful Blanched almonds, chopped
• 2 cupfuls All-purpose flour
• 2 cupfuls Grated bread or Royal Sugar Muffins
• 1/2 cupful Citron, chopped
• 1/2 cupful Orange peel, chopped
• 1/2 cupful Lemon peel, chopped
• 8 count Eggs
• 1 cupful Granulated sugar
• 1/2 cupful Heavy cream
• 1 gill Dry red wine
• 1 gill Brandy
• 1 pinch Salt
• 1 tablespoonful Ground nutmeg (Originally Royal Extract Nutmeg.)
• 1 teaspoonful Baking powder (Originally Royal Baking Powder.)

Instructions

1. 1In a large bowl, combine the raisins (seeded), currants (washed and picked), chopped suet, chopped almonds, chopped citron, orange peel, and lemon peel.
2. 2Add the sugar, wine, brandy, and cream to the bowl. Mix well.
3. 3Sift the flour with the baking powder and add to the bowl. Mix all ingredients thoroughly.
4. 4Pour the mixture into a large, well-buttered pudding mold. Place the mold in a saucepan with boiling water, ensuring the water reaches halfway up the sides of the mold. Steam for 5 hours.
5. 5Carefully turn the pudding out onto a serving dish. Serve with Royal Wine Sauce (not included in this recipe).